Why You’ll Love Khachapuri Recipe
This khachapuri recipe is simple enough for home cooks yet delivers authentic flavor and texture. The dough is tender and fluffy, the cheese filling is perfectly melty, and the final result feels both rustic and special. It works equally well for breakfast, lunch, dinner, or sharing with guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
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all-purpose flour
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warm milk
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warm water
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active dry yeast
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sugar
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salt
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olive oil
For the filling:
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mozzarella cheese
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farmer’s cheese or feta cheese
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butter
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egg for topping (optional)
Directions
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In a large mixing bowl, combine warm milk, warm water, sugar, and yeast. Let the mixture rest until the yeast becomes foamy.
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Add salt, olive oil, and flour, mixing until a soft dough forms.
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Knead the dough until smooth and elastic, then cover and let it rise until doubled in size.
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While the dough is rising, mix the cheeses together in a bowl until evenly combined.
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Divide the dough into equal portions and roll each portion into a round or oval shape.
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Place the cheese filling in the center of the dough and shape it, leaving part of the cheese exposed on top if desired.
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Bake in a preheated oven until the bread is golden brown and the cheese is bubbly.
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Remove from the oven, top with butter, and if using an egg, add it while the bread is hot and gently mix it into the cheese before serving.
Servings and timing
This recipe makes 4 servings.
Preparation time is about 25 minutes.
Rising time is approximately 1 hour.
Baking time ranges from 15 to 20 minutes.
Total time is about 1 hour and 45 minutes.
Variations
You can experiment with different cheese blends such as adding cheddar for a sharper flavor. Fresh herbs like dill or parsley can be mixed into the cheese for extra freshness. For a closed version, fully seal the dough over the cheese. You can also add cooked spinach or mushrooms for a heartier filling.
Storage/Reheating
Store leftover khachapuri in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature until warmed through. Using the oven helps maintain the texture of the bread and prevents it from becoming soggy.
FAQs
What is khachapuri?
Khachapuri is a traditional Georgian bread filled with cheese and baked until soft and golden.
What type of cheese is best for khachapuri?
A mix of mozzarella and farmer’s cheese or feta provides the best balance of melt and flavor.
Can I make the dough ahead of time?
Yes, the dough can be prepared in advance and refrigerated for up to one day.
Is khachapuri eaten hot or cold?
Khachapuri is best enjoyed hot, when the cheese is still melted and stretchy.
Can khachapuri be frozen?
Yes, baked khachapuri can be frozen and reheated in the oven when needed.
Do I need to add an egg on top?
The egg is optional and depends on the style you prefer.
Why didn’t my dough rise?
This may happen if the yeast was expired or the liquid was too hot or too cold.
Can I use whole wheat flour?
You can substitute part of the flour with whole wheat flour, but the bread will be denser.
How do I prevent the bottom from burning?
Bake on the middle rack and avoid overly high oven temperatures.
What can I serve with khachapuri?
It pairs well with fresh salads, vegetables, or light soups.
Conclusion
Khachapuri is a comforting and flavorful bread that showcases the beauty of simple ingredients. With its soft dough and rich cheese filling, it is a recipe that brings warmth to the table and is sure to become a favorite for both everyday meals and special occasions.
Khachapuri (Georgian Cheese Bread)
This khachapuri recipe brings the authentic taste of Georgian cheese-filled bread to your kitchen with a tender, fluffy dough and a perfectly melty cheese filling. Great for breakfast, lunch, or a special gathering.
- Prep Time: 25 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Category: Bread
- Method: Baking
- Cuisine: Georgian
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup warm milk
- 1/2 cup warm water
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 cup shredded mozzarella cheese
- 1 cup farmer’s cheese or crumbled feta cheese
- 2 tbsp butter
- 1 egg for topping (optional)
Instructions
- In a large mixing bowl, combine warm milk, warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add salt, olive oil, and flour. Mix until a soft dough forms.
- Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
- Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
- While the dough is rising, mix mozzarella and farmer’s cheese (or feta) in a bowl.
- Preheat the oven to 450°F (230°C).
- Divide the dough into equal portions (2 or 4) and roll each into a round or oval shape.
- Place the cheese mixture in the center of each and shape the dough into a boat, leaving some cheese exposed if desired.
- Transfer to a parchment-lined baking sheet and bake for 15–20 minutes, or until the bread is golden and the cheese is bubbly.
- Remove from the oven, top with butter, and optionally crack an egg into the hot cheese. Stir gently before serving.
Notes
- You can add herbs like dill or parsley to the cheese mix for extra flavor.
- Use part whole wheat flour for a heartier version, though texture may change.
- To store, refrigerate for up to 3 days in an airtight container.
- Reheat in the oven for best texture.
- The egg topping is optional and depends on personal preference.
Nutrition
- Serving Size: 1 khachapuri
- Calories: 380
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
